1 Foods Final Test Second Semester. 2 Al dente is pasta that is tender but slightly firm Bran is the...
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Transcript of 1 Foods Final Test Second Semester. 2 Al dente is pasta that is tender but slightly firm Bran is the...
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Foods Final Test
Second Semester
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• Al dente is pasta that is tender but slightly firm
• Bran is the coarse, outer layer of the grain
• Endosperm is the inner part of the grain
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• Germ is the part at the base of the seed that spouts when it’s planted
• Whole grain is made from the entire grain kernel
• Use food labels to compare the nutrient content in various grain products
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• Choose a variety when buying rice
• Buy convenient grain product in moderation
• Store breads and rolls in airtight plastic bags
• Store leftover rice in the refrigerator
• Prepare pasta in LOTS of water
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• Before adding pasta to the water, heat the water to a vigorous boil
• Allow the past to continue boiling
• Preparing rice in microwave takes the same amount of time
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• To preserve nutrients in rice, do not rinse the rice before or after cooking
• Grain foods are high in complex carbs, which make them a great source of food energy
• Grain foods in their natural state have very little fat and no cholesterol
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• The endosperm is the part of the grain that is ground into white flour
• To get more fiber, buy bread made from whole grain flour
• Brown rice is whole grain rice, whereas white rice has had the bran and germ removed
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• Fiber gives shape to vegetables and helps the digestive system
• Phytochemicals are natural chemicals found in plants
• Legumes belong in the vegetable and meat group
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• Produce refers to fresh veggies, fruits, and herbs
• In season describes fruits/veggies at their highest quality, most plentiful supply and lowest cost
• Eat a veggie with vitamin A every other day
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• Tender crisp describes veggies cooked until tender but still crisp
• Choose veggies that are at their peak
• Check the nutrition facts for your veggies
• Buy fresh veggies and use right away
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• Avoid buying veggies out of season
• Buy canned foods when not in season
• Salad mixes are a convenience food
• Refrigerate veggies as soon as you unpack them
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• Use veggies quickly
• Wash veggies right before you need to use them
• Steam veggies to preserve nutrients
• Don’t removed edible skins on veggies, it adds fiber
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• Don’t overcook veggies
• Cover veggies when simmering or steaming, to speed up cooking time
• The fiber in fruit helps your digestive tract work properly
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• For the best flavor, wash fruit right before eating it
• Fruit juice should not contain any added sugar
• Apricots and bananas are good sources of potassium
• When fruit is in season, it usually is less expensive
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• Phytochemicals in fruit may help protect from cancer
• ½ c canned, frozen, cooked fruit equals ½ serving
• Grapes and oranges do not continue to ripen after they are harvested
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• Blending fruit, yogurt, ice cubes, and fruit juice is the way to make a fruit smoothie
• Every day you should eat a fruit or drink a fruit juice that is rich in vitamin C
• Fruit pulp, edible fruit skins and edible fruit seeds are sources of fiber
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• The best place to store ripe fruit is in the fridge
• Avocados and coconut contain fat
• Carbs in fruits provides you with energy
• Produce department is where the fruit is placed
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• You should have 2 – 4 servings of fruit a day
• Trail mix is dried fruits, pretzels, cereal and nuts
• A peach gets sweeter as it ripens because its carbs turned from starch to sugar
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• By adding liquid to fruit and cooking it over low hear, you can make a fruit sauce
• One advantage of canned fruits is they may cost less than fresh or frozen
• Vitamin D helps the body absorb calicum
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• Lactose is the natural sugar found in milk and milk products
• Pasteurized milk has been heat treated to destroy bacteria that could cause disease or spoil the milk
• Homogenized milk is processed so the fat is evenly distributed
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• Nonfat dry milk is reconstituted with water
• VHT is milk treated with high heat so it does not need refrigeration
• Evaporated milk has some water removed
• Sweetened condensed milk has some water removed and sugar added
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• Buttermilk has a “friendly” bacteria to give it a distinctive flavor
• Processed cheese is a pasteurized blend of 2 or more ripened and unripened cheeses
• Dairy foods provide the body with calcium, a bone building nutrient
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• The complete protein in dairy foods helps the body to build and repair its tissue
• A good way for vegetarians to get the calcium they need is to drink calcium-fortified soy milk
• Cheeses such as ricotta and mozzarella are examples of unripened cheeses
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• Frozen dairy foods that are discolored might have melted and then been reforzen
• Fresh milk, yogurt, and cheese should be refrigerated as soon as possible after purchase to prevent spoilage
• Cook cheese a t a low temp for a short time to keep its flavor and texture
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• Milk that has been scorched has a burnt taste
• Heat milk just until it begins to steam
• To prevent milk from curdling, add acidic ingredients to it very slowly while stirring
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• A cut is a section of meat divided for sale
• Finfish are fish with fins, backbones, and gills
• Lean meat has less total fat, saturated fat and cholesterol
• Marbling are thin streaks and flecks of fat that you can see in a piece of meat
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• Marinade is a flavorful liquid for soaking meat, fish or poultry before cooking
• Shellfish is seafood that has no bones or fins but has a shell instead
• Meat, poultry and fish are an important source of protein, the nutrient that helps build and repair body tissues
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• “red meat” includes beef, pork, and lamb
• Poultry includes chicken, duck and goose
• Poultry parts, such as the liver and gizzard are called giblets
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• It is advisable to match the cooking method you use with the kind of meat you choose
• Tender cuts of meat generally cost more than less tender cuts
• Less tender cuts of meat require long, slow cooking in moist heat
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• When shopping for meat, buy beef that is bright red
• When shopping for poultry, look for skin that is creamy white to yellow
• When selecting frozen meat, choose packages that are frozen solid and are free of ice crystals
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• Smart shoppers base their meat purchases on cost per serving rather than cost per pound
• Meat, poultry, or fish that will not be used within a few days after purchase should be frozen
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• To keep the fat content of your meal down when dining on poultry, remove the skin before eating
• Meat, poultry and fish must be cooked thoroughly to destroy bacteria that could cause food borne illness
• Legumes are edible seeds that grow in pods
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• Legumes should be stored in the pantry
• You need 2 – 3 servings per day from the meat group
• Legumes belong to two food groups
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• An omelet is a dish made with beaten eggs that are set into a flat, pancake shape
• Poaching is removing eggs from shells, slipping them into boiling water and simmering until done
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• Legumes and nuts contain plenty of the amino acids that make up protein
• Eggs, legumes and nuts provide folate and other B vitamins
• Legumes and nuts are the only foods in the meat and beans group that provide complex carbs and fiber
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• Unlike legumes, nuts are generally high in fat but are cholesterol free
• You should limit eating eggs to 4 egg yolks a week
• When choosing eggs, look for the “sell by” date for freshness
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• Tofu is often sold in the produce department of a supermarket
• To store fresh eggs properly, keep them in their carton in the refrigerator
• Avoid eating raw or undercooked eggs to prevent the danger of food borne illness
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• Hard cooked eggs are prepared by placing eggs in their shells into boiling water for about 15 minutes
• Eggs that are fried and are turned over during cooking are called over easy
• Eggs are used to thicken sauces and to hold ingredients together, such as meatloaf
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• Choose salad greens that have evenly colored leaves
• Don’t use a knife of salad greens
• Wash salad greens under cool running water
• Placed greens in a spinner or on paper towels to get rid of water
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• Mix ingredients for salad in bowl
• Add salad dressing right before serving
• Fill your plate with a variety of greens
• Include dry beans, lean meat and shrimp for protein
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• Choose salads with less mayo added
• Limit trips to the salad bar
• Adding dry beans to a salad adds complex carbs and fiber
• Add shredded cheese adds calcium
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• Salad dressing help flavor salads but use in moderation
• making a tossed salad with salad green, edible leaves, can add variety and color
• Turn a salad into a main dish, add protein foods such as poultry or dry beans
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• Arranged salads use colorful ingredients artfully positioned on a plate
• Salads made with gelatin can be molded in a container to create a special shape
• Vinaigrette is a salad dressing that ia mixture of oil and vinegar
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• For freshness and safety when storing, salads and salad ingredients should be kept chilled
• A bisque is a thick, rich soup made with pureed seafood, poultry or veggies
• Broth is a seasoned liquid strained off after cooking meat, fish or veggies
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• Chowder is a thick, chunky soup
• Condensed soup is a soup that has some water removed during processing
• Pureed is finely mashed or ground food
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• Bouillon and consommé` are example of concentrated broth
• Fruit soups are served chilled, so they are refreshing
• The ingredient that Manhattan style clam chowder has that New England styles does not have is tomatoes
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• A stew is a thick, hearty mixture of chunky veggies, meat, poultry or fish cooked slowly in a liquid
• Including rice or barley in a coup make the soup high in complex carbs
• Grain products thicken soups because the starch they contain absorbs water and swells as it cooks
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• Including foods from the meat and beans group adds protein to soup
• You can make your own stock by cooking less tender cuts of meat or poultry slowly in a pot of liquid and adding onions, celery, carrots, herbs, and spices
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• To keep soups and stews flavorful, adjust the heat to keep the liquid at a simmer for a long, slow cooking
• If you don’t have much time, you can use canned broth or bouillon cubes in place of homemade stock
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• Adding veggies to soups can contribute vitamins, minerals and fiber
• Use evaporated skim milk instead of cream to lower the fat in creamed soups
• Using low fat or nonfat yogurt in creamed soups adds extra calcium to the soups
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• Adding herbs and spices to soups and stews can add flavor without adding salt
• Leftover soups and stews should be promptly refrigerated to prevent bacteria from multiplying
• A casserole is a mixture of foods
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• 1 ½ Qt casserole should cook 30 minutes if all the ingredients are precooked
• Ingredients should be prepared and handy before you begin your stir fry
• Finished stir fry is served over rice
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• A wok is used in a traditional stir fry
• Liquid is added to a casserole to hold ingredients together
• Casseroles made from leftovers can stretch small amounts of meat and are economical meals
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• High carb foods, such as pasta and rice, are typically used in casseroles are good sources of food energy
• Poultry and beans often included in casseroles add protein to the dish
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• Ingredients such as pasta, meat, or poultry need to be precooked before preparing a casserole
• Cooking time of a casserole depends on the number of servings the ingredients included, and the size of the pan
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• Uncovering a casserole the last 15 minutes of cooking time helps to brown the casserole
• For a quick meal, combine ingredients in a skillet, rather than bake them in a casserole
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• Stir frying involves cooking small pieces of food in a little oil over high heat
• For even cooking during stir frying, ingredients should be the same size and shape
• For speed scratch cooking when stir frying, use a frozen stir fry veggie mixture
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• Raw meat, poultry or fish should be stir fried separately before the other ingredients
• When stir frying, start with the ingredients that take the longest time to cook
• When stir frying, seasonings should be the last ingredients to be added
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• You can use cornstarch to thicken liquids during stir frying to make a sauce
• A batter is thin enough to be poured or dropped
• A flat bread has little or no leavening agent
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• Kneading is to work and press the dough with your hands
• Quick breads have baking powder or soda in their ingredients
• Shortening is a solid fat made from vegetable oil
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• Yeast bread examples are bagels and whole wheat bread
• Breads are made of flour, liquid, fat, and a leavening agent
• The most commonly used types of flour are made from wheat
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• You don’t need to add salt and baking powder to a recipe that calls for self rising flour
• An ingredient that makes a baked product rise by causing pockets of gas to expand in the batter or dough as it bakes is a leavening agent
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• A mixture of ingredients that is stiff enough to be molded or rolled on a board is dough
• Fat is the ingredient that helps give bread flavor and a tender texture
• When making yeast bread, the dough needs time to rise until it doubles in size
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• Focaccia is a round yeast bread brushed with olive oil and flavored with rosemary
• It is important to follow the recipe carefully when making quick breads
• When making muffins, sift together dry ingredients to make sure they are combined evenly
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• When breads are finished baking, they should be placed on a wire rack for cooling
• A bread machine is convenient for baking breads because it mixes, kneads, and bakes the dough for you
• Quick breaks baked in a microwave don’t brown
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• In hot weather, you should store baked goods in the refrigerator to prevent mold growth
• Use whole grain breads to increase the complex carbs and fiber in a sandwich
• Use a variety of breads when making a sandwich
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• Use a wide variety of fillings in sandwiches like meatloaf for example
• Add fresh veggies to flavor sandwiches
• Add extra flavor by adding herbs, mustard, horseradish or low fat may
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• Choose whole grain crusts to add fiber to home made pizza
• Thick crust pizza’s add calories
• Add broccoli, zucchini, and other veggies to increase vitamin A and C
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• Add toppings from the meat and beat food group use lower fat cheeses to add calcium and reduce calorie content
• An open face sandwich is one that has only a bottom slice of bread
• Grilled sandwiches are traditionally cooked in a skillet
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• The first step in making sloppy joes is to brown ground beef or turkey
• Use an instant read thermometer to make sure internal temperature of burgers is 160 degrees
• A wrap sandwich is a flat bread rolled around a filling
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• Many sandwiches can be prepared ahead of time and frozen for up to a week
• Use an insulated bag and a cold pack to keep your sandwich fresh and safe to eat
• Sandwich ingredients such as lettuce and tomato should be packed separately so the sandwich doesn’t get soggy
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• Traditional pizza includes yeast bread crust
• English muffin pizzas with precooked toppings can be heated in a microwave or toaster oven until the cheese melts
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• Chiffon cakes include oil and egg yolks and are leavened with both beaten egg whites and baking powder
• Cobbler is a cooked fruit dessert with a sweetened biscuit dough topping
• Custards are a cooked mixture of milk and eggs prepared on the stove top or oven
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• Foam cakes do not include butter, shortening, or oil and uses beaten egg whites as the leavening agent
• Pastry dough is a blend of four, fat, salt and liquid
• Shortened cakes include fat, such as butter or shortening and use baking powder or baking soda as the main leavening agent
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• One way to trip calories in a rich dessert is to share it with a friend
• Pudding is a type of dessert that counts toward the day’s servings from the milk, yogurt cheese group
• Most homemade puddings are thickened with cornstarch
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• The ingredient in custard that helps thicken the custard and to give it a rich flavor is eggs
• Cookie dough includes flour, fat, sugar, eggs and a leavening agent to add volume
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• Once cookies are baked, they should be placed on a wire rack to cool
• You can save time baking cookies by using frozen cookie dough
• Chocolate cake is an example of the category of cakes known as shortened cakes
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• Angel food cake is an example of the category of cakes known as foam cakes
• Much of the fat in a pie is contained in the crust
• To cut down on fat in making a crumb crust pie, use less butter or margarine in the crumb crust
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• A fruit crisp is a dessert much like a cobbler, but without the biscuit dough topping
• You should store pumpkin pie in the refrigerator to keep it safe to eat
• You can store cakes and cookies at room temperature for a few days in a tightly covered container